Kimchi Fried Rice
Make this Kimchi Fried Rice as a delicious side dish recipe for all your Asian Recipes. Simple ingredients and easy to make makes this a staple dish.
Servings: 2
Cost: $3.84, $1.92 per Servings
Ingredients
- 2 cups cooked and cooled short-grain white rice
- 1 cup chopped kimchi
- 2 tablespoons vegetable oil divided
- 2 cloves garlic minced
- 1 tablespoon sriracha sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions thinly sliced
- 2 large eggs
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
- Add 2 cloves minced garlic and cook for about 30 seconds, until fragrant.
- Add 1 cup chopped kimchi and cook for 2-3 minutes, stirring frequently.
- Stir in 2 cups cooked and cooled short-grain white rice, 1 tablespoon sriracha sauce, 1 tablespoon soy sauce, and 1 teaspoon sesame oil.
- Cook for 3-5 minutes, stirring often, until the rice is heated through and slightly crispy.
- Stir in 2 thinly sliced green onions. Season with salt and pepper to taste.
- In a separate skillet, heat the remaining 1 tablespoon vegetable oil over medium heat.
- Fry 2 large eggs until cooked to your preference..
- Divide the kimchi fried rice between 2 bowls and top each serving with 1 fried egg.
Notes
Day-old rice works best in this recipe. Using day-old, cooled rice helps prevent the fried
rice from becoming mushy, as the grains are slightly drier and separate more easily.
The salt in the recipe is intended for seasoning just the eggs. Due to the saltiness of the soy sauce, additional salt for the rice mixture may not be necessary. Taste the rice mixture before adding any extra salt and adjust as needed.
Nutrition
Calories: 422kcal | Carbohydrates: 49g | Protein: 12g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 164mg | Sodium: 1.028mg | Potassium: 276mg | Fiber: 2g | Sugar: 1g | Vitamin A: 422IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 3mg
